Aproveitamento de resíduo e subprodutos cervejeiros para a produção de biofertilizantes: uma revisão bibliográfica com abordagem sustentável

Abstract

During the beer production process, various residues are generated, including spent grain, residual yeast, and hot trub. Among the by-products produced, spent grain stands out due to its large volume and high potential for reuse, being applied in animal feed, composting, energy production, and the development of biodegradable materials. Residual yeast, which is rich in protein, can also be reused in animal nutrition. Meanwhile, trub — formed by microparticles during the boiling stage — presents a composition rich in nutrients, proteins, and bioactive compounds. In light of this scenario, and considering the growth of beer production in recent years, composting emerges as a viable alternative for the treatment and reuse of these brewing by-products and residues. This process enables the production of organic compost for use as a biofertilizer, contributing to sustainability in the sector. Therefore, this study evaluated the potential of brewing residues and by-products in the production of biofertilizers through a systematic literature review, using the Methodi Ordinatio methodology. This approach made it possible to identify and analyze the most relevant studies on the topic, highlighting both the individual properties of each residue and their combined potential in composting. As a result, the data demonstrate the feasibility of using these brewing residues and by-products as inputs for biofertilizer production. Thus, the importance of efficient management of these materials is reinforced, offering environmental, social, and economic benefits.